Directions: Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, then stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.

Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 2 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.

Carrie Stevens is a mother, an actress and model. She was born in Buffalo, NY and grew up in the small town of Hardwick, Massachusetts, collecting eggs, gardening, and living off the land. Since packing her bags for Hollywood, Carrie has been enjoying many years of landing dream jobs gigs on hit TV shows, in major motion pictures and appearing in major magazines such as Cosmopolitan, Glamour, Allure, and of course Playboy Magazine as Miss June 1997. Carrie’s lifetime hobby of cooking inspired her to turn her passion into a business you can find out more on Carrie here ...

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